As summer winds itself to a bounteous close, I wanted to share this recipe while the veggies in it are still in season. It is a GREAT way to use up some of that zucchini and those tomatoes I never have quite enough uses for. My kids (who hate zucchini and said tomatoes) even like it. Win-win!
Summer Garden Vegetable Soup
Source: Mel’s Kitchen Cafe
- 3 medium zucchini, chopped into bite-size pieces
- 4 medium tomatoes, chopped into bite-size pieces
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 2 Tbsp fresh parsley, minced
- 2 tablespoons butter
- 1 medium onion, chopped
- ¼ cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 1 teaspoon lemon juice
- 1 (12 oz.) can evaporated milk
- 1 ½ cups frozen or fresh corn kernels
- 1/4 cup freshly grated Parmesan cheese, or more 🙂 to taste
- In a large pot or dutch oven, melt butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes (I always do it longer, until it is pretty tender). Add the flour, salt and pepper and stir and cook for one minute to remove the raw flour taste. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.
- Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.